Squash Croquettes
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3 lb. yellow squash, sliced
3 eggs, beaten
2 c. cornbread crumbs
2 tbs. onion, finely chopped
3 tbs. butter, melted
1 c. cracker crumbs
Vegetable oil
Cook squash, covered, in a small amount of boiling salted water
10 to 15 minutes or until tender. Drain well and mash.
Combine squash and next 4 ingredients; mix well.
Shape mixture into 12 croquettes; roll in cracker crumbs.
Fry in deep hot oil (375°) for 3 to 5 min. or until golden brown.
Drain on paper towels. Yield: 12 servings.
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